Chinese Sausage Focaccia Recipes

MILK BAR'S CHINESE SAUSAGE FOCACCIA

Steps:

• In a stand mixer, stir together the flour, salt and yeast using the dough hook like a spoon. No need to turn the mixer on yet.
• By hand, while using the dough hook, slowly add the water util the mixture has come together in a shaggy mess. Now attach the dough hook to the machine and let the machine mix the dough on the lowest speed for three minutes. The ball should come together and become smoother. I did need to add a bit more water as Denver is so dry. If you need to add more water do it 1 T at a time.
• Knead for 4 more minutes on the lowest speed. You want the dough to look like a ball that is wet. However it should bounce back when pressed gently with your index finger.
• Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes. HOWEVER: I let it rise overnight in the fridge, well covered. I removed it in the morning and brought it back to room temperature. How long this takes depends on how warm your home is. You can always preheat your oven to warm. Turn it off. Put the bowl of covered cold dough in the oven and keep the oven door propped open. This makes it rise quite nicely. (You can keep it in the fridge for up to 3 days.)
• Using a sharp knife, cut each Chinese sausage lengthwise. Then cut each half into 12 pieces, creating 24 half moons from each sausage.
• Combine oil, toban djan, sausage and sliced garlic in a saucepan and cook over medium low heat for 15 minutes. The oil will turn a deep red color, the sausages will darken in color and the garlic will become translucent. Strain the oil through a fine mesh sieve into a measuring cup, reserving it for later. Set the sausage mixture aside.
• Punch down and flatten the dough on a smooth dry countertop. Stretch the dough out gently by hand until it is slightly longer and wider than a 13 x 9 pan.
• Now spread half of the sausage mixture down the center third of the dough. Fold the right third of dough over it. Spread the remaining sausage mixture on top of that and then fold the left half of the dough over that.
• Gently lift the dough at both ends and transfer to a rimmed baking sheet. You can press this a bit gently if you need to modify its shape. It probably will not turn out perfect. Cover loosely with plastic wrap and allow to rise at room temperature until doubled in size, about 45 minutes. (I let this go almost double that and it was fine.)
• Heat oven to 400. Once the dough has doubled in size, lightly brush with a bit of the reserved oil. I then sprinkled with sesame seeds, but this is optional. Pour a little bit of oil around the edges of the dough (NOT ON THE DOUGH) on the pan around the dough. (The oil will seep under the dough and create a nice crispy crust.)
• Bake for about 15 minutes. The dough will not look golden brown but it should look done. If not bake a few minutes longer.
• Let totally cool to room temperature before serving. It will be gummy if you slice it while it is hot. This easily slices into 12 good sized slices. It is best served the same day but can be reheated in a toaster oven and kept for almost a week if wrapped well. Not that I think it will last that long!
• Serve with the remaining oil for dipping. I still have some oil and plan on using it for a stir fry! So good!

THE BEST FOCACCIA

Steps:

• For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
• Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
• For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
• Meanwhile, preheat the oven to 450 degrees F.
• Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

CHINESE SAUSAGE FOCACCIA

Steps:

• With a sharp knife, cut each Chinese sausage link lengthwise in half. Then slice each half into 12 half-moons. Cut the garlic cloves into thin slices on a bias-the thinner you can get them, the better.
• Combine the oil, toban djan, sausage, and garlic in a saucepan and cook over medium-low heat for 15 minutes; the oil will turn a deep red color, the Chinese sausage will darken, and the garlic will become translucent. Strain the oil through a fine-mesh sieve into a bowl, saving it for later. Set the sausage aside.
• Punch down and flatten the dough on a smooth, dry countertop. Stretch the dough out gently by hand until it is slightly longer and wider than a quarter sheet pan.
• Visualize dividing your dough lengthwise in thirds. Spread half of the sausage and garlic down the center third of the dough. Fold the right third of dough over it. Cover that layer with the remaining sausage-garlic filling, then fold the left third of dough over.
• Gently lift the dough at both ends and transfer to the baking pan. Cover loosely with plastic and allow it to rise at room temperature until doubled in size, about 45 minutes.
• Heat the oven to 375°F.
• Once the dough has doubled in size and has filled every bit of the baking pan, use your fingers to gently dimple the top of the dough to make small indentations. Pour the spicy garlic oil around, not on top of, the dough.
• Bake for 15 minutes, or until the focaccia is golden brown.
• Let the focaccia cool to room temperature in the pan before serving. If you attempt to cut into it while it is still hot or warm, it will seem gummy and underbaked.
• Slice the focaccia into 6 pieces and serve at room temperature, or toast by flashing in a warm oven. The focaccia will remain delicious, wrapped well in plastic, for up to 3 days.
• Feel free to substitute a mixture of shiro miso and a squirt or two of your favorite hot sauce for the toban djan (a Sichuan chile bean sauce). If both Chinese sausage and toban djan freak you out, you can substitute your favorite pepperoni and fresh or dried Italian seasonings in their place.

FOCACCIA SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

BASIL FOCACCIA

Steps:

• Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
• Oil a bowl. Fill another, larger bowl halfway with hot water.
• Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13-inch baking pan.
• Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
• Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.

GRILLED ITALIAN SAUSAGES AND TOMATOES ON FOCACCIA

Steps:

• Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Season tomatoes with salt and pepper; drizzle with about 2 tablespoons oil. Grill tomatoes, cut side down, until marked by grill and beginning to soften, 5 to 7 minutes. Flip tomatoes, and grill until soft and juicy, but still holding shape, 5 to 7 minutes more. Transfer to a cutting board, and coarsely chop. Transfer to a medium bowl. Add oregano, and toss to combine. Season with salt, and drizzle with remaining oil; set aside.
• Grill sausages, turning occasionally, until browned and cooked through, about 12 minutes. Cut each sausage in half lengthwise. Using a slotted spoon, divide tomatoes among focaccia; top each with a sausage half, arranging cut side down. Serve immediately.

THANKSGIVING FOCACCIA RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
• Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
• Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
• Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
• Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
• Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
• Preheat the oven to 400°F (200°C).
• Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper.
• Bake the focaccia for 40-45 minutes, turning halfway through, until the bread is golden brown and crispy.
• Remove the focaccia from the oven and let cool in the pan for 15 minutes before serving.
• Enjoy!

SAUSAGE, BELL PEPPER, AND ONION FOCACCIA SANDWICHES

Steps:

• In a large skillet sauté the bell peppers, the onions, the garlic paste, and the fennel seeds in the oil over moderately high heat, stirring, until the vegetables are browned lightly, cook the mixture over moderate heat, stirring, for 5 minutes, or until the vegetables are softened, and season the mixture with salt and pepper. While the vegetables are cooking, in a well-seasoned ridged grill pan or large skillet grill the sausage lengths over moderately high heat, turning them once, for 6 to 10 minutes, or until they are cooked through, and halve them lengthwise.
• Halve the focaccia squares horizontally, leaving one edge uncut to form a hinge, and fill them with the pepper mixture and the sausage.